Proximate characteristics and statistical optimization of ultrasound-assisted extraction of high-methoxyl-pectin from Hylocereus polyrhizus peels

Zaid, Rubaiyi M.; Mishra, Puranjan; Noredyani, A.R. Siti; Tabassum, Shabana; Wahid, Zularisam Ab; Sakinah, A. M. Mimi

doi:10.1016/j.fbp.2020.06.011

Cited by 26 publications

(12 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Table 3 compares the ultrasound‐assisted and ultrasonic pretreatment methods 11,12,23,50–52 . The ultrasonic pretreatment method can obtain as high a pectin yield as the ultrasound‐assisted method.…”

Section: Resultsmentioning

confidence: 99%

“…The widespread application of pectin has stimulated research into its extraction methods, including acid 8 , alkali 8 and aqueous extractions 9,10 . Meanwhile, its yield can be directly observed in order to evaluate its extraction efficiency 11,12 . It has been reported that the yield of acid‐extracted polysaccharides was 21.24% higher than aqueous‐extracted ones 8 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Zhang

Wang

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Ultrasonic pretreatment is a novel physical method that can be used in the extraction process of okra pectin. Real‐time online monitoring technologies were introduced in time and frequency domains when okra was pretreated. Preparation time of dried okra and yield of okra pectin were studied; and physicochemical properties of okra pectin were analyzed at the optimum ultrasonic parameter. RESULTS Results showed that ultrasonic intensity of sweeping‐frequency ultrasonic (SFU) pretreatment was stronger than that of fixed‐frequency ultrasonic pretreatment (FFU). SFU pretreatment (60 ± 1 kHz) at 30 min had a strong ultrasonic voltage peak of 0.05387 V and signal power peak of −6.62 dBm. The preparation time of dried okra was 160 ± 14.14 min in the pretreated group, 44.83% lower than control without SFU pretreatment. The intercellular space was 56.03% higher than control. Water diffusion coefficient increased from 1.41 × 10−9 to 2.14 × 10−9 m2 s−1. Monobasic quadratic equations were developed for the monitored ultrasonic intensity and pectin yield. Compared to control, extraction yield (16.70%), pectin content (0.564 mg mg−1), solubility (0.8187 g g−1) and gel strength (30.91 g) were improved in the pretreated group. Viscosity decreased, and values of G′ and G″ crossing at 63 rad s−1 revealed the viscoelastic behavior and the beginning of viscous behavior with a sol state. CONCLUSION Decrement of dried preparation time and increment of yield were achieved by ultrasonic pretreatment during the extraction process of okra pectin, and the relationship of ultrasonic intensity monitored by real‐time online technologies and yield was given. © 2021 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Zhang

Wang

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…The dye used also affects the water content of the analog rice produced. Dragon fruit peel has a higher water content of 89.6% [26] than beet water content which is 87.4% [27]. However, the water content with the addition of dragon fruit peel is lower than beet, and this is presumably due to the pectin content in dragon fruit peel of 10.79% [28], while beet does not contain pectin.…”

Section: Moisture Contentmentioning

confidence: 99%

Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Noviasari

Assyifa

Sulaiman

2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

show abstract

“…In this particular case, the longest time required to reach the optimal extraction conditions may have been caused by the intrinsic nature of the plant material and by different betacyanin compounds. For this fruit species in particular, UAE has been tested previously, but with the aim of recovery pectin from the fruit peel (Lin, Kai, & Ali, 2018)Nguyen, Pirak, & Yildiz, 2019Thu Dao, Webb, & Malherbe, 2021;Zaid et al, 2020). Regarding the extraction of betacyanins from this matrix using UAE, little has been done.…”

Section: Optimal Extraction Conditionsmentioning

confidence: 99%

Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents

et al. 2022

View full text Add to dashboard Cite

Proximate characteristics and statistical optimization of ultrasound-assisted extraction of high-methoxyl-pectin from Hylocereus polyrhizus peels

Cited by 26 publications

References 39 publications

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Red pitaya (Hylocereus costaricensis) peel as a source of valuable molecules: Extraction optimization to recover natural colouring agents

Contact Info

Product

Resources

About